Fennel with Turnip Greens

Sometimes I make things more complicated than they need to be.

In school, I “over-read” or try to “over-interpret.” In life, I tend to “over-analyze” and “over-worry” situations. And in cooking, I tend to “over-use” ingredients. The more I experiment with simple flavors or even letting the produce have a flavor, the more I realize how much joy is in the simple.

I went out to the farm a couple days ago to ask a few questions and in return, I got to leave with some produce (always a good thing.) I got lettuce and chard but he told me that the patch of turnips had to go. So, I picked a few and once I hit the car I wondered, “what in the hell am I going to do with turnips?”

Come to find out- a lot. I love the taste of turnip greens! On my way home, I pulled a green off and popped it in my mouth not expecting it to taste like much. Yet, to my surprise, the green was slightly sweet and had an amazing flavor. I knew I had some fennel at home and I automatically knew I wanted to pair the two together plus add a little protein and the outcome? I delicious, simple, quick vegan lunch chocked full of good stuff!

Ingredients

Instructions

Heat olive oil over medium heat. Dice fennel and add to the pan. Remove the greens (set aside) from turnips and dice turnips, stir into fennel. Continue to cook for 4-5 more minutes or until fennel and turnips soften.

Stir in chickpeas and turnip greens. Continue to cook until greens begin to wilt (I don’t like them 100% cooked so I always let them cook down 1/2 way.)

In a small bowl, whisk together olive oil, balsamic vinegar, and mustard. Pour into pan and stir to coat. Remove from oven and serve while still warm.